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Chutney Trio-Peanut-Garlic,Chili Garlic & Tomato-Cilantro

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Today, in this instructable, I will be sharing with you recipes for not one but three chutneys – ‘Peanut-Garlic, Chili-Garlic & Tomato-Cilantro chutney’. All these chutneys are easy to make and can take your meal’s flavors to the next level.

Step 1: Peanut-Garlic Chutney

Lets start making the first chutney -Peanut-Garlic Chutney or Lasanachi chutney.

Popularly known as Lasanachi Chutney in Maharashtra, it is very flavorful yet simple dry chutney made with few ingredients and has longer shelf life. Traditionally, it is made using Mortar & Pestle which helps in releasing the oil. Great option for traveling purpose, and also when mixed with yogurt it can be served as a dip.

You will need:

Roasted peanuts – 1 cup

Garlic cloves – 2 to 3 (or more as per your taste)

Desiccated coconut – ½ cup (optional)

Sugar – 1 teaspoon (optional)

Red chili powder – 1 or 2 teaspoons (more or less as per your taste). I do not add a lot as my daughter loves this chutney.

Dry mango powder – ½ teaspoon (optional)

Salt – to taste

Cumin seeds – 1 teaspoon

Let’s make it:

Mix all the ingredients in a mixer bowl and start pulsing the grinder slowly. Don’t rush, pulsing is very important to get the texture.

Texture should be course and oily (coconut, peanuts will release their oil).

You can store this chutney for weeks or even months. Serve it with Wada Pav or just have it with paratha.

Note:

You can add Til or Sesame seeds. Adding coconut or sesame seeds is totally up to you. You can add both if you like. But dry roast them before adding.

Pulsing is very important step.

Step 2: Thecha or Chili-Garlic Chutney

Literally Thecha means to pound or crush. Don’t eat a lot in one go. Thecha is very hot. I suggest you not to underestimate the heat of thecha.

Here is the ingredient list and recipe for THECHA or CHILI-GARLIC CHUTNEY

Coarsely grind chili, garlic, salt. Just give pulse. Don’t make it a paste form. Transfer it to a bowl.

Prepare tadka separately. Heat oil in a small wok/kadhai. Add mustard seeds, fenugreek seeds. Turn off the heat once its start spattering. Remove it from gas. Let the tadka cool down. Now, add it to the chili-garilc paste.